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RiverBottomCraftB
Joined: 30 Mar 2014 Posts: 39 Location: Chula Vista
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Link Posted: Fri Aug 22, 2014 3:53 am Post subject: Lowering Na |
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I've started to play around with the EZ Water spreadsheet to adjust my waters, but can't seem to find out how to get closer to the target Na.
Here is my water profile in Southern Cali:
Starting Water (ppm):
Ca: 45
Mg: 11
Na: 99
Cl: 99
SO4: 92
CaCO3: 147
I'm trying to get Na close to the 16 ppm Kal recommends for his pale ale
Thanks
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11122 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Fri Aug 22, 2014 1:44 pm Post subject: |
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The only way to lower any of the numbers is to cut part of the water with RO or distilled water which has 0 everything.
For example, if your Na is 99 and you want to get 16, you'd have to use 16/99 (16.16%) original water and the rest RO/distilled.
Kal
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RiverBottomCraftB
Joined: 30 Mar 2014 Posts: 39 Location: Chula Vista
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Link Posted: Fri Aug 22, 2014 4:18 pm Post subject: |
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kal wrote: | The only way to lower any of the numbers is to cut part of the water with RO or distilled water which has 0 everything.
For example, if your Na is 99 and you want to get 16, you'd have to use 16/99 (16.16%) original water and the rest RO/distilled.
Kal |
Makes sense. Do u think the flavor will be off if I keep it at 99na? Na 99 is still acceptable for general brew waters.
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11122 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Fri Aug 22, 2014 4:41 pm Post subject: |
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That's not really a question that can be answered in a black and white manner. Depends what you brew, what other salts you add, what your expectations are.
To quote John Palmer:
Quote: | Sodium (Na+1)
Atomic Weight = 22.9
Equivalent Weight = 22.9
Brewing Range = 0-150 ppm.
Sodium can occur in very high levels, particularly if you use a salt-based (i.e. ion exchange) water softener at home. In general, you should never use softened water for mashing. You probably needed the calcium it replaced and you definitely don't need the high sodium levels. At levels of 70 - 150 ppm it rounds out the beer flavors, accentuating the sweetness of the malt. But above 200 ppm the beer will start to taste salty. The combination of sodium with a high concentration of sulfate ions will generate a very harsh bitterness. Therefore keep at least one or the other as low as possible, preferably the sodium. |
I generally try to keep Na low as I brew lots of hop forward beers where my sulphates are high.
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
We ship worldwide and support our products and customers for life.
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
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RiverBottomCraftB
Joined: 30 Mar 2014 Posts: 39 Location: Chula Vista
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Link Posted: Fri Aug 22, 2014 5:52 pm Post subject: |
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Gocha. Thanks for the advise
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